Saturday, December 22, 2012

Recipe #8: Fluffy Chocolate Sour Cream Frosting

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The most important step in this recipe is to be sure that some of the ingredients are at room temperature and as always use good quality chocolate. I never knew how important it was to spend the extra money on good chocolate (and all ingredients really) until I started baking these recipes. If you are going to spend the time to get everything just right then doesn't it only make sense to spend the money on good quality ingredients? At this point every time I hit up the grocery store I cruise the baking aisle and check for sales on King Arthur flour, softasilk cake flour, extra fine sugar, chocolate, etc. even if I already have it stocked I know eventually it will get used up.

Now back to the recipe... it turned out great! I love the tanginess the sour cream provides and it was the perfect compliment to the buttery cupcakes as well as the double chocolate layer cake. The consistency also made it easy to decorate with. Just be prepared to use it right away as it can't be refrigerated.

For full recipe: See page 256 in the Dahlia Bakery cookbook

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